Southwestern Chicken Salad

The best and easiest southwest chicken salad and creamy cilantro dressing. Loaded with chicken, black beans, corn and lentils! The secret ingredient? A freezer veggie you’ll want to keep on hand ALWAYS.

Course Dinner Recipes

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Author Jesseca

Equipment

Ingredients

For the Salad:

2 grilled chicken breast
1 bag Birds Eye Southwestern Protein side
1 head of romaine lettuce
Additional toppings like fresh tomatoes cilantro, limes avocado cheese, and red onion

For the Dressing:

1- ounce package ranch dressing powder mix
1 cup mayonnaise
2/3 cup milk
2 tablespoons lime juice
2 cloves garlic minced
1/4 cup green salsa
1/4 cup chopped cilantro

Instructions

For the Salad

Prepare the Birds Eye Southwestern Protein Blend according to the instructions on the package. This usually takes just a few minutes in the microwave.
While the veggies heat, divide the chopped romaine lettuce between two serving bowls.
Top each bowl with half of the heated veggie mix and ½ of a grilled chicken breast, sliced or chopped.
Customize each bowl with your favorite add-ins like avocado slices, shredded cheese, cherry tomatoes, crushed tortilla chips, or black beans.
Drizzle generously with homemade cilantro ranch dressing. Toss everything together and enjoy immediately.

For the Dressing

Combine all dressing ingredients in a high-speed blender or food processor.
Pulse until the dressing is creamy and well combined, with no large herb pieces remaining.
Transfer to an airtight container or mason jar and refrigerate. Dressing will keep for up to 1 week.

Nutrition

Serving: 1Servings